Aunt Tootie's Classic Pineapple Pie

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Take a small saucepan and combine 1/3 cup of granulated sugar with cornstarch. Add the crushed pineapple, including its juice, and stir until well combined. Place the saucepan over medium heat and bring the mixture to a gentle boil. Continue cooking and stirring until the mixture has thickened, turned clear, and reached your desired consistency.

While the pineapple mixture is cooling, prepare the filling ingredients in a blender. Mix together 1/2 cup of granulated sugar, milk, vanilla extract, cream cheese, and a pinch of salt. Blend the mixture until it's smooth and well combined. Add an egg to the blender and blend again, followed by the remaining egg. The mixture should now be smooth and creamy.

Pour the filling mixture into a pie shell and use a spatula to smooth the top. Carefully pour the cooled pineapple mixture over the pie, making sure it's evenly distributed. Sprinkle a pinch of nutmeg over the top of the pie.

Place the pie in the preheated oven and bake for 10 minutes. Reduce the heat to a lower temperature of 325 degrees Fahrenheit (165 degrees Celsius) and continue baking until a knife inserted into the center comes out clean, approximately 40 minutes later.

Once the pie is done baking, let it cool to room temperature. Then, refrigerate the pie for several hours before serving chilled.